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Three Grain Wild Rice Sunflower Seed Bread (single loaf)

Kathleen <schuller@ix.netcom.com>
Mon, 19 Feb 2001 21:39:42 -0600
v101.n010.8
This recipe makes a very nice loaf of bread.  Kathleen

                      *  Exported from  MasterCook  *

          Three Grain Wild Rice Sunflower Seed Bread (single loaf)

Recipe By     : Minneapolis Star Tribune, 2/18/98
Serving Size  : 10   Preparation Time :0:00
Categories    : Breads

   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
    1      cup           warm water -- 110 degrees
    2      tablespoons   honey
    1      package       active dry yeast
    1 1/2  teaspoons     salt
    2      tablespoons   shortening or oil
      1/4  cup           uncooked quick rolled oats
      1/4  cup           whole wheat flour
      1/4  cup           dark rye flour
      1/4  cup           cooked wild rice -- very well drained
    2 1/4  cups          bread flour
                         Glaze and topping:
                         egg beaten with water
                         toasted salted sunflower seeds

FROM: "Need to feed a crowd?  Try these recipes," by Beatrice 
Ojakangas.  The author provided this adaptation to her 16 loaf recipe.

The single loaf recipe can be mixed in the food processor or in the bread 
machine using the dough cycle (but bake it in the oven).  This bread makes 
a wonderful sandwich, open-faced or otherwise.  My favorite way is to 
spread a slice thickly with hummus and top it with tomato.

Cook raw wild rice according to package directions until very tender;  be 
sure to cool thoroughly before adding to the bread.

Combine warm water, honey and yeast in large mixer bowl.  Let stand 5 
minutes until yeast bubbles.  Add the salt, shortening, rolled oats, wheat 
flour, rye flour and wild rice;  mix at low speed until smooth.

Slowly add the bread flour;  turn mixer on low to medium speed for about 10 
minutes or until the dough is well mixed, pulls away from the sides of the 
bowl and has a slightly tacky feel.  Cover and let rise until doubled 
(about 1 hour).

Shape into an oblong or round loaf.  Place on lightly greased pan.  Cover, 
and let rise until almost doubled, about 45 minutes.  Brush loaf with the 
egg-water mixture and sprinkle with the sunflower seeds.  Slash loaf with a 
sharp blade in two or three places.

Bake in a 375 degree oven for 35 to 40 minutes.  Cool on a rack, and slice 
for serving.  Makes 10 generous slices per loaf.

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